Rosemary
Rosemary is a robust, pungent and aromatic herb that grows on a small evergreen shrub and resembles a sprig from a pine tree. It belongs to the Labiatae family and is botanically related to basil, lavender marjoram, mint, oregano, sage and thyme. Rosemary has a unique and strong smell and taste that reminds me of the forest with strong notes of wood, pine, sage, smoke and lemon. It is a component in the famous all-purpose seasoning Herbs de Provence that originated in France, and rosemary is especially common in French, Italian and Mediterranean cuisine.
Rosemary is also a natural medicine, loaded with vitamins, phytonutrients, antioxidants and an essential oil called rosmarinic acid with anti-inflammatory, anti-fungal and antiseptic properties. It is especially high in vitamin A and C, and also contains impressive amounts of minerals including potassium, calcium, iron, manganese and magnesium.
VOLUME: Loud
FLAVOR PAIRINGS
Almonds, amaranth, apples, apricots, artichokes, asparagus, avocado, aubergine, barley, bay leaf, beansprouts, beans, beetroot, bell peppers, black currants, Bragg liquid aminos, brazil nuts, bread crumbs, broccoli, Brussel’s sprouts, buckwheat, cabbage, cashews, cassava, carrots, cauliflower, celery, celeriac, chili, chives, citrus, coconut aminos, coconut cheeze, coconut cream, coconut kefir, coconut milk, coconut nectar, coconut yogurt, corn, cranberries, cucumber, daikon, dates, fennel, fennel seeds, flax seeds, figs, fruit, garlic, grains, grapefruit, grapes, green beans, hazelnuts, hemp seeds, honey, jicama, kale, kombucha, lavender, leafy greens, leeks, lemon, lemon balm, lentils, lime, macadamias, marjoram, maple syrup, millet, mint, mulberries, mushrooms, nama shoyu, nut cream, nut m!lk, nut cheeze, oil, olives, onions, oranges, oregano, parsley, parsnips, passion fruit, pasta, peach, pecans, peanuts, pears, peas, pepper, pineapple, pistachios, pine nuts, polenta, potatoes, pumpkin, pumpkin seeds, quinoa, radish, raspberries, rice, rutabaga, sage, sauerkraut, scallions, sesame seeds, shallots, smoke, snow peas, spinach, squash, stock, strawberries, sunflower seeds, sweet potatoes, swede, tamari, taro, tarragon, thyme, tofu, tomatoes, turnip, turmeric, vegan butter, vinegar, walnuts, watermelon, wine, yogurt, young coconut, young jackfruit, zucchini
SELECTING
As an evergreen, fresh rosemary is available throughout the year in the produce section of most grocery stores or farmer’s markets. You can also find rosemary in dried form. Dried rosemary is not as green and vibrant as fresh but still has a lot of flavor to offer. Just know that dried rosemary is commonly irradiated. Food irradiation is a processing and preservation technique where food is exposed to doses of radiation from infrared light, microwaves or electromagnetic waves. During this procedure, the herb will loose vitamins, minerals and antioxidants. Also, irradiation forms toxic chemicals such as benzene and toluene, chemicals known to cause cancer. The best way to avoid irradiated food is to buy organic. Organic dried rosemary is available in health food shops and online.
Online or at your local health food store you can also find rosemary essential oil or extract. Rosemary essential oil holds the essence of the plant and is extracted and sold in small bottles. Use it in a steam vaporizer or essential oil lamp to infuse the room with medicinal aroma. You can also add a few drops of rosemary oil to food or drinks, but make sure it is food grade.
HOW TO USE
Rosemary can be used raw or cooked. It is possible to add at the beginning of cooking or towards the end, depending on your preference. Rosemary sprigs are very sturdy and hold up well in cooking, even when it comes to baking, grilling and roasting. The needle-like leaves may loose their color and turn gray after extensive boiling, although much of the flavor will still remain. If you prefer vibrant green rosemary, add towards the end or after cooking. To infuse a soup or broth with a beautiful hint of rosemary without an overpowering taste you can add a whole sprig of rosemary, and cook until the flavor is extracted, then simply remove and discard the sprig. It’s important to know that a little rosemary goes a long way, and if you overseason a dish with rosemary it will have an overpowering unpleasant and almost soapy(!) flavor.
Add rosemary to breads, dressings, sauces, soups, stews, stuffings, stocks, drinks and even desserts. Rosemary is often combined with thyme and these deep, rich and soulful flavors are associated with the American thanksgiving dinner, good food and great times.
Pick off the needle-like leaves and save the stems for using as skewers – for example when making jackfruit – or grilled veggie – kebabs. Use the leaves whole or chopped. When cutting fresh rosemary leaves, use a sharp knife and a dry cutting board. Rosemary is not delicate so it can be chopped through more than once. You can mix minced rosemary with with vegan butter to make a delicious rosemary butter. Or use a blender and add a few rosemary leaves into your dressing or soup or make a blended rosemary olive oil dip to serve with bread. Another idea is to mix 1 part chopped rosemary leaves with 3 parts salt to make an herbal salt. Something else to try is to infuse steaming hot water with rosemary and take as a tea. Fresh rosemary is more flavorful, colorful and vibrant, although dried rosemary also does offer a lot of taste and can also be used for tea.
STORING
Store rosemary unwashed in the original packaging or in a sealed container or zip-lock bag in the refrigerator for about 3 weeks. You can also store rosemary in a sealed zip-lock bag or airtight container in the freezer. Another way to freeze rosemary is by using the ice cube method. Place the rosemary leaves whole or chopped in an ice cube tray and fill up with water or oil and freeze. Then transfer the cubes to an airtight container or zip-lock bag. The oil cube can be thawed and used for sautéing, or simply plopped into your soup or casserole. Or why not add as a finishing touch to your steaming hot rice, pasta or potatoes. The rosemary ice cube can be added to soups, stews or drinks.
If you have an excessive amount of fresh rosemary, you can dry it in a dehydrator. Spread on a dehydrator tray lined with a non-stick sheet. It’s a good idea to place a mesh screen on top to prevent the herbs from flying around. Dehydrate at 35°C (95°F) until all moisture is gone. Another option is to air-dry the roesmary sprigs by wrapping a bunch in paper tied with a string like a bouquet, and hanging it upside down in a dry room with good ventilation.
Once dried, rosemary should be stored in an airtight container in a cool, dark and dry pantry for up to 6 months. For longer shelf life, keep refrigerated.
SUBSTITUTIONS
The best substitute for fresh rosemary is dried rosemary. Use about a quarter of dried rosemary compared to fresh.
Thyme, tarragon, sage
HEALTH BENEFITS
Rosemary is a potent and effective herb that has been used since ancient times for its many healing properties. It can be eaten as is, taken as a tea, or used topically in the form of essential oil, tonic or tincture. Rosemary contains powerful anti-inflammatory, anti-viral and anti-bacterial compounds such as rosmarinic acid and caffeic acid with an extensive range of health benefits.
These immune boosting properties, support out body to fight off bacterial and viral infections, warding off a whole host of disease from colds and flus to arthritis, fibromyalgia, gout, fatigue, kidney stones, and even cancer. They have also proven to help with respiratory conditions such as asthma, allergies and inflammation in the lungs.
Adding rosemary to the diet on a regular basis is also great for the gut, supporting digestion, relieving bloating, constipation and upset stomach.
By stimulating blood circulation, rosemary increases blood flow to the brain, and acts as a brain-booster, improving the performance of our memory, concentration and intelligence. The medicinal properties in rosemary act similar to anti-histamines which also helps relieve headaches and migraines and prevent Alzheimer’s disease. A study published in Therapeutic Advances in Psychopharmacology showed that even just the aroma of rosemary could boost a person’s cognitive performance and concentration. When 20 young adults were asked math questions in a small room diffused with rosemary oil, their speed and accuracy increased in direct proportion to the duration the oil was diffused. Their blood levels of certain rosemary compounds increased and a brain chemical known as acetylcholine – important for concentration – improved. This illustrated that rosemary can enter your body through inhalation alone which means that using rosemary essential oil in a steam vaporizer is not only uplifting, but scientifically proven to make you smarter.
The essential oil of rosemary is also good for preventing and treating skin disorders such as eczema, acne, dermatitis and fungus. It can also be used topically on the scalp and hair, for treating dandruff and hair loss.
Another use for rosemary is to help ward off bugs and insects. Rosemary has proven to be one of the most efficient essential oils when it comes to repelling mosquitos and tics.
HISTORY
Cultures around the Mediterranean have treasured rosemary as a seasoning as well as a medicine for thousands of years. It has long been recognized for its ability to improve memory and cognitive ability. For that reason it was traditionally used to adorn the grave of the deceased as a symbol of rememberance. In some traditions it was placed in the hair of brides to symbolize the memory of the woman she was before marriage. In Europe, during the black plague, rosemary was highly prized as it was believed to ward off the disease. It was also recognized for its ability to help with digestion and sold in apothecaries as far back as 16th century.
